Fish-’n-Chips

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 8-12 fresh fillets of plaice
  • salt and freshly ground black pepper
  • flour
  • 1 egg, wel

Method

Season plaice fillets with salt and freshly ground black pepper. Dip first in flour, then in beaten egg, and then in breadcrumbs, pressing breadcrumbs into fillets with a spatula to make them adhere well. Shake off loose crumbs and fry in hot lard or oil (temperature 375°F.) until golden brown. Serve with lemon wedges and crisp-fried chips.